Nothing says 'Buenos Dias' quite like the breakfast Mexican masterpiece that is Chilaquiles Rojos. Crunchy tortilla chips drenched in a savory, smoky, red sauce, and topped with fried eggs makes for one heck of a good morning indeed!
Whether it's a slow weekend morning with the family or you need something tasty to feed overnight guests, it's hard to go wrong with a traditional Mexican dish. Chilaquiles Rojo is super versatile and it's gluten-free, making it the perfect recipe to please a crowd!
Looking for more awesome Mexican breakfast recipes to try? Bookmark my Chilaquiles Verde featuring a zesty salsa verde in your internet browser for next time!
ABOUT THE ROJO SAUCE
Chilaquiles Rojos is all about the sauce, making this the area of the recipe where no skimping is allowed. Luckily, with a mix of fresh onions and peppers, plus a few pantry staples, this Salsa Roja recipe is not only insanely easy but comes together in less than 2o minutes!
This Rojos sauce is a savory, chili-driven sauce that quickly simmers down to the ideal consistency for Red Chilaquiles, and it's fairly amazing how much depth of flavor builds in this sauce in such a small amount of time! It's rich, smoky, not too spicy, and extremely versatile. It can also be used as an enchilada sauce, a topper for your burritos, or even as a dip for quesadillas!
CHIPS: HOMEMADE OR STORE-BOUGHT
When it comes to the chips, there's a little more leeway on the skimping. You can use sturdy, store-bought tortilla chips or make your own. If you have the time, I highly recommend making your own chips, as they will most definitely be thicker, which is ideal for Red Chilaquiles. However, if time won't allow, feel free to sub in store-bought chips!
HOW TO MAKE CHILAQUILES ROJOS
- Make the Rojo sauce.
- Make tortilla chips.
- Assemble and serve!
HOW TO MAKE AN EASY ROJO SAUCE
To make the Rojo sauce for Red Chilaquiles we will begin with onions and jalapeños. Chop the white onions finely, as well as the jalapeños, and add them to a large sauté pan equipped with a couple of tablespoons of oil over medium-high heat. You'll let the onion and jalapeño cook until softened and add in the minced garlic cloves. Stir that around for about one minute and that's it for the fresh ingredients! Then, it's onto the pantry staples.
Sprinkle over the all-purpose flour and stir until it evenly coats the vegetables and garlic. The flour serves as a thickener for your Rojo sauce, helping to achieve the perfect consistency for clinging to those tortilla chips (crucial for the perfect Chilaquiles Rojos!).
Then you'll begin adding in the chicken broth one big splash at a time, stirring well after each addition. Next, add the tomato paste and spices, and allow this mixture to simmer for about 10 minutes, reducing the heat as necessary to maintain a simmer.
While you are waiting on the Rojo sauce to finish, you can go ahead and knock out the tortilla chips (if you intend to make homemade tortilla chips, that is).
HOW TO MAKE HOMEMADE TORTILLA CHIPS
To make homemade tortilla chips, stack corn tortillas on top of one another and cut into six equal-size triangles.
Add oil to a large frying pan over medium-high heat and allow it to reach a temperature range between 350 and 375°F. Once your oil is in the proper range you can begin adding your cut tortillas!
Fry each batch of tortilla chips in a single layer for about 2 to 3 minutes, using a skimmer or a slotted spoon to turn the chips every so often. Once the chips are looking golden and crispy, spoon them out of the grease and onto a baking sheet lined with paper towels. Be sure to season them with salt while they are still hot! We also have a full post on this recipe, if you're needing a little more guidance.
By this time your sauce should be ready. If you'd like your red sauce to be extra smooth for your Chilaquiles, feel free to run it through either a food processor or blender before serving.
HOW TO ASSEMBLE CHILAQUILES ROJOS
There are two ways you can go about assembling your Chilaquiles. The traditional way is to add the tortilla chips into the saucepan with the Rojo sauce and stir over medium heat until they are evenly coated in the sauce. Then you would spoon the saucy chips out of the pan and transfer them to a plate.
The other (and easier) way to go about serving your Chilaquiles Rojo is to add a layer of tortilla chips on a plate, followed by a big spoonful of sauce over the top. Next, make it extra hearty with yet another layer of tortilla chips and another big spoonful of sauce.
TOPPINGS FOR CHILAQUILES ROJOS
As mentioned above, the most traditional way to top off Chilaquiles Rojos is with fried eggs on top. A sprinkle of queso fresco or Cotija cheese (click here for more info on the cheeses!) and chopped cilantro is also very common for this dish.
However, if you'd like to add more protein to the dish, shredded chicken, pork, or beef would also be delicious here!
Other garnishes you might enjoy with your Chilaquiles are chopped white onion, sliced jalapeños, diced avocado, or even sliced radishes.
Serve with a side of refried beans and enjoy!
6 MORE MEXICAN/TEX-MEX RECIPES YOU’LL LOVE
- Best Migas Recipe
- Huevos Motulenos
- Tacos de Camaron (Shrimp Tacos)
- Tacos de Pollo (Chicken Tacos Recipe)
- Flautas de Pollo (Chicken Flautas Recipe)
- Pulled Pork Quesadillas
Chilaquiles Rojo is traditional yet super versatile! Crispy tortilla chips plus a flavor-packed sauce is a no-fail combo!
- 2 tablespoons canola or vegetable oil
- ½ white onion, diced
- 3 jalapenos, seeded and diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 ½ cups low-sodium chicken broth
- 3 tablespoons tomato paste
- 2 ¼ teaspoons chili powder
- 1 ¼ teaspoon Kosher salt
- 1 teaspoon ground cumin
- ¾ teaspoon paprika
- ½ teaspoon black pepper
- 8 corn tortillas
- 1 cup canola or vegetable oil
- Kosher salt for sprinkling
- 8 fried eggs
- ¼ cup cotija cheese (optional)
Add 2 tablespoons of oil to a large skillet over medium-high heat and allow to come to temperature.
Add the chopped onions and jalapenos and sauté for about 5 minutes, or until softened, stirring often. Stir in the garlic and cook 1 minute more.
Sprinkle over the flour and stir to combine. Add in the chicken broth one big splash at a time, whisking well after each addition. Stir in the tomato paste, chili powder, salt, cumin, paprika, and pepper, and allow the mixture to come to a simmer.
Reduce the heat to maintain a simmer and simmer for about 10 minutes, stirring occasionally. Set aside while you make the tortilla chips.
Stack the tortillas and use a sharp knife to cut them into 6 equal-sized triangles.
Add the oil to a frying pan over medium-high heat and allow to come to temperature, 350-375°F.
Fry each batch in a single layer for about 2-3 minutes, using a skimmer or slotted spoon to turn the chips 2-3 times throughout the frying process. Continue until all of the chips are golden and crispy.
Use the skimmer to remove the chips from the grease and transfer to a paper-towel-lined baking sheet or cooling rack. Sprinkle with Kosher salt immediately after coming out of the oil.
If desired, add the tortilla chips into the saucepan with the Rojo sauce and stir over medium heat until they are evenly coated in the sauce. Then, spoon the chips out of the pan and transfer them to a plate.
Alternatively, you can add a layer of tortilla chips to the plate and spoon over Rojo sauce to cover. Add another layer of chips, and top with an additional spoonful of sauce.
Top with fried eggs, cotija cheese, and chopped cilantro, if desired.